30 Minute BBQ Boneless Pork Ribs

Moist and tasty. Another weeknight recipe for one of my favorite “Cooking For Two” types of meat, country style boneless pork ribs. A little pan searing, coat with BBQ sauce and finish in the oven. Very good.

For those of you unfamiliar with the cut, it is the tail end of a pork loin cut in half and scored to make “ribs”. Many time there is a “fat cap” that I usually trim off. Many times the scoring is not very deep, so I usually deepen the cut to a little over half the thickness of the meat. I consider this to be more surface area for seasoning.

Rating

A solid 4. Now I can have fresh hot BBQ on a weeknight without much fuss.

Notes: I’ve said it before, and I will say it again. YOU MUST HAVE CAST IRON. Here I have my 10 inches cast iron skillet.

Preheat over to 375 convection and heat a cast iron skillet or another oven safe pan with a teaspoon or two of oil over medium-high heat. Trim one slab (about 1 1/2 lb) country style boneless pork ribs of fat cap and any silverskin. Deepen the cuts to a little over half the thickness of the slab.

Give at a good sprinkle with 7:2:2 seasoning. This is seven parts kosher salt, two parts each pepper and granulated garlic. If you want, just sprinkle with kosher salt and some pepper.

Place in the pan and sear for 2 minutes per side.

Remove from heat and brush the top generously with BBQ sauce of your choice. Be sure to get the slices.

Place in the oven and bake until internal temp of 155 to 160. About 16 minutes. Let rest for 5 minutes before cutting.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Especially any recipe that has no rating please. Thank You and have a great day.

30 Minute BBQ Boneless Pork Ribs

Votes: 43 Rating: 4.16 You:

Rate this recipe!

Print Recipe

Moist and tasty. Another weeknight recipe for one of my favorite “Cooking For Two” types of meat, country style boneless pork ribs. A little pan searing, coat with BBQ sauce and finish in the oven. Very good.

CourseMain Course

CuisineAmerican

Servings

Prep Time

4small servings or 2 large

5minutes

Cook Time

20minutes

Servings

Prep Time

4small servings or 2 large

5minutes

Cook Time

20minutes

30 Minute BBQ Boneless Pork Ribs

Votes: 43 Rating: 4.16 You:

Rate this recipe!

Print Recipe

Moist and tasty. Another weeknight recipe for one of my favorite “Cooking For Two” types of meat, country style boneless pork ribs. A little pan searing, coat with BBQ sauce and finish in the oven. Very good.

CourseMain Course

CuisineAmerican

Servings

Prep Time

4small servings or 2 large

5minutes

Cook Time

20minutes

Servings

Prep Time

4small servings or 2 large

5minutes

Cook Time

20minutes

Ingredients

1slab country style boneless pork ribs

7:2:1 or 7:2:2 seasoningor kosher salt and pepper

1/2teaspoonoil

1tablespoonBBQ sauce

Servings: small servings or 2 large

Units:

Instructions

Preheat over to 375 convection and heat a cast iron skillet or another oven safe pan with a teaspoon or two of oil over medium-high heat.

Trim one slab (about 1 1/2 lb) country style boneless pork ribs of fat cap and any silverskin. Deepen the cuts to a little over half the thickness of the slab.

Give at a good sprinkle with 7:2:2 seasoning. This is seven parts kosher salt, two parts each pepper and granulated garlic. If you want, just sprinkle with kosher salt and some pepper.

Place in the pan and sear for 2 minutes per side.

Remove from heat and brush the top generously with BBQ sauce of your choice. Be sure to get the slices.

Place in the oven and bake until internal temp of 155 to 160. About 16 minutes. Let rest for 5 minutes before cutting.

Last Updated September 14, 2016

Nutrition Facts

30 Minute BBQ Boneless Pork Ribs

Amount Per Serving

Calories 221Calories from Fat 72

% Daily Value*

Total Fat 8g12%

Saturated Fat 3g15%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.4g

Cholesterol 83mg28%

Sodium 631mg26%

Total Carbohydrates 2g1%

Sugars 1g

Protein 36g72%

Iron6%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information are estimates and can vary from your actual results. This is home cooking and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

I have been trying to “perfect” oven cooking of these ribs for awhile now…to no avail. I will try THIS METHOD next as I have realized this meat is basically like a tenderloin meat I have probably been over cooking it….duh. Thanks for the tip !

OMG I will never make them any other way again they were OMG OMG and I did not have to use a cast iron skillet my girlfriend and I looooved them this will be my new all time fave recipe for these kinda ribs now

There is another oven baked method that I published in the summer of 2010 using foil to wrap them. It worked quite well also. Remember this is loin not tenderloin. It will not be that soft cut with a fork texture but it can be tender and tasty.

This is a wonderfully simple recipe. Love it.But next time I would lower the temperature to 300 degrees and cook it for 2 hours. This would make it tender.I would also add some other stuff like onions – I love onions.

I do this cut of pork “low and slow” sometime but in foil usually since it is prone to dry some what since it is usually ( not always) lean. I think the onion in the foil with for meat at 300 for a couple of hours then open up the foil and broil for a few minutes for some color. Makes me hungry just thinking about it.

These were incredible. I’d bought sliced, bone in country style ribs the day before and my plan for what to do with them didn’t work out. The first set of recipes I found on line led me to believe that I’d have to postpone cooking them until the weekend because of the time required. When I first saw this method I didn’t believe they’d cook that quickly, but they did. So tender and juicy! I deboned the ribs, sprinkled with a mixture of salt, pepper and granulated garlic and browned in a cast iron skillet in olive oil. Once browned, I brushed with a mixture of worcestershire sauce and (very little!) liquid smoke. This is my summer pork marinade but I thought it would splatter too much on the stove top. I then brushed with bbq sauce and cooked in the oven as directed. My family loved them, and insisted that I print the recipe. I will definitely make these again! Thanks so much!

The boneless rib are a totally different cut from the bone in country ribs. I usually do the bone in “low and slow” on a grill. The boneless are much leaner and a more rapid cooking works well. But it worked out great it sounds like…

The Worcestershire sauce sounds like a great taste addition and I always love a splash of a good liquid smoke.

Fn A! I did the same thing!!!!! We must be Family!!!! Love ya! and Bless your Fam!! I thought I was the only one! Yippy I Yo KIE AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA! Big Ribs for those who like to experiment with delicious food from the Gods!!!

WOW! I just so happened to come across this recipe while searching for a quick and easy way to make boneless country style pork ribs somehow other than “low and slow”…and the result was awesome! I have stovetop to oven cookware, so after searing, I just threw a lid on the pan and into the oven it went. One pan, and cleanup was a breeze. Thank you!!!!

Great, glad it worked for you. These “ribs” are really the tail end of a pork loin cut in half and scored. So cooking them is more like a pork loin than ribs. IE faster… I usually do the oven without a lid but sure it would work fine with. Thanks for the note DrDan

Hi Dan, I just found your recipe when looking for a way to quickly cook my boneless pork ribs. One question I have is in step 1 you say “Preheat over to 375 convection”. Are you actually using a convection oven (oven equipped with fans to move hot air evenly around the oven chamber) or a normal conventional oven at 375 degrees? I don’t have a convection oven (or special convection setting on my oven) so I wanted to be sure they will still cook as fast in a normal conventional oven set at 375 degrees. Thank you in advance for any help!

375 convection (with the fan). You can kick it up to 400 or so with a conventional oven or increase the time a little. Remember to cook to an end point temperature and not by time. Ovens and the thickness of the meat varies. DrDan

I always stayed away from cooking ribs because I was scared i’d mess them up but I couldn’t pass up on a $4 pack. This recipe was so amazing I changed up the spices but the meat was so tender and juicy. I highly recommend it I’m going to make this again tonight for Sunday dinner

I am a beginning cooker. I never cooked before and now I have a hungry husband and son. So im learning new and this recipe has saved my life! I didn’t mess it up at all and my husband loved it! Thank you so much for sharing!

I had a bad experience with this cut before so I’ve shied away from them, but on special, they were too good a deal not to give them another go. I thought this recipe was too god to be true, but tried it anyway, and Oh My! They came out amazing!! Fast, cheap, and my family loved them, these are definitely finding a spot in my permanent rotation!

tis recipe is the best i have ever found i sold my rib restaurant 5 years ago, but these ribs are the best bar none. I am opening a small rib joint, takeout only exclusively with these ribs!!!! It will be an instant success!!!!!

Wonderful recipe! thanks for posting something nice and quick for those of us that can’t afford to spend hrs in the kitchen. I’m new to the world of cast iron but would a large oval le creuset dutch oven work for this recipe?

I was also looking for a shorter cook time for country style boneless ribs and came across this recipe. It was awesome! I had the iron skillet, browned ribs 2 minutes each side but my ribs were 3 large thick pieces so I modified the cooking time by 5 minutes in the oven uncovered. I did sprinkle the ribs with salt & pepper and I allowed the BBQ (sweet & spicy) sauce to coat the top of the ribs and added some to the bottom of the pan with fresh pressed garlic & OMG delicious! I took the ribs out of the oven at 35 mins & let stand 5 and then covered with aluminum until ready to serve, then I cut the ribs in serving portions (mine were 2″ thick & 5″ long) and I served from the skillet right at the table, with a gravy ladle for the sauce! This served 3 adults with a leftovers :-). Thanks DrDan my husband and company loved it!!!

I am a very inexperienced cook. I thawed out ribs and then started looking for a recipe. The first ones I found all said hours to prepare, marinate and cook. At 7:00 PM at night that would just not work. Also, my 18 year old sons were already asking what’s for dinner dad? I then found this recipe. Simple, easy and quick! Didn’t have a cast iron skillet but the skillet I have did the job well. My skillet was only rated for 350 degrees for oven use. So, I increased cook time by 15 minutes. I used olive oil for the pan searing. Put on the BBQ sauce and into the oven! I was amazed at the outcome! Tender, juicy, tasty and the house still has that BBQ smell even an hour later. Dr Dan this is great! Next time I’ll make sure to use the tip to check internal temperature instead of cook time.

I have a limited number of things I can cook and I am always looking for new recipes. I bought some boneless pork ribs on sale, not having the slightest idea how to prepare them… then I found your recipe. This is the only way I will ever cook boneless pork ribs. They always come out tender, juicy and delicious. And it’s so quick!

Made this tonight..sort of. I followed your cooking guidelines and used some of my favorite Cajun seasonings. In my mind the texture/flavor is similar to a pork chop, just a little bit more tender. Thanks for the how to!

Bought country style ribs on impulse . . . then needed a quick recipe to make them for some hungry kiddos who were outside playing. There was not a bite left and it really took less than 30 minutes to make! Thank you! This recipe will definitely be used often in our home!

Your email address will not be published. Required fields are marked *

Comment

Name *

Email *

Website

If you like a recipe, please leave a rating by clicking on the stars in the recipe card above. Comments and questions are welcomed. If your comment is spam, rude or obnoxious it will be deleted at my discretion. Keep it polite please. See Comment Guidelines for more information.

Search 101 Cooking for Two

Search this website

Welcome to 101 Cooking for Two

Hello and thank you for visiting our home. We provide step by step instruction for easy everyday recipes mostly for the smaller households. The beginner and intermediate skilled cook will find lots of tasty recipes that will become favorite family meals. Please enjoy your visit.